Combine the first 7 ingredients with chicken, marinate for couple hours in the refrigerator, preferably overnight for the best flavor.

Heat skillet and pour in 1 tablespoon oil. Put in chicken wings and fry until light brown. Cook over medium heat for 8 minutes, then flip the chicken wings over and cook for another 8 minutes until cooked through. Do not use too high heat as otherwise you’ll have burnt skin but raw meat inside. Stir in cumin powder and white pepper. Lightly pan fry for another minute.

The main draw of this dish is the intense smell and flavor of cumin. Apparently, the source of the name is that in ancient times, Hunan bandits looted people’s homes, including all of their spices. The bandits used the spices to roast chicken, and so when people can smell the fragrance of this dish, they knew that the bandits are nearby! It is more common for this recipe to be used for wings, but I’ve found that it works equally well on drumsticks.

Who doesn’t love wings (besides vegetarians and vegans)? It is great for all occasions as a snack with drinks or a main dish at home. For a lot of people, the only thing that are better than wings, may be, well, having wings with beer. Today, we combine these two things that people frequently ingest together to make a dish.

This recipe is quick to cook and easy to prepare, but it does require a day to marinade for best results so a little planning is required. You’ll be rewarded with wings that are loaded with flavor with a marinade that keeps them moist and tender.Ingredients

1/4 cup olive oil

1/2 cup any lager (I used Yuengling)

1/4 cup light soy sauce

1/8 cup lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ginger, grated

1 clove garlic, minced

3 lbs frozen mid-joint chicken wings

Directions

Defrost chicken wings. Clean and pat dry with paper towel.

Combine all the ingredients with chicken, marinate for 24 hours.

Heat skillet and pour in 1 tablespoon oil. Put in chicken wings and fry until light brown. Cook over medium heat for 8 minutes, then flip the chicken wings over and cook for another 8 minutes until cooked through. Do not use too high heat as otherwise you’ll have burnt skin but raw meat inside.

Hainanese chicken rice is widely regarded as the iconic dish of Singaporean cuisine. It actually originated from Wenchang on Hainan island (therefore the name), but popularized both in Malaysia and Singapore. Making the dish using the traditional method takes a lot of work. You are required to use a whole chicken cooked under low heat in a pot of water. The chicken is also chilled afterwards so that the skin becomes more more firm, with a jelly like consistency. The rice has to be flavored perfectly with oily, flavorful chicken broth (made from the liquid used to cook the chicken). The chicken is chopped into pieces and typically garnished with cucumbers and peanuts. A dipping sauce also needs to be prepared. All this takes a huge amount of time that just isn’t practical at home.

If you love Hainanese style chicken but looking for a recipe that doesn’t require spending too much time in the kitchen, this recipe found on Sing Tao Daily may be what you are looking for. It’s a simplified version of Hainanese Chicken Rice that can be made even on week night. The goal is to really cut down on the process, but still maintain the flavor profile of the dish. The major difference between the original Hainanese chicken is that instead of cooking a whole chicken in a water, we pan fry the chicken thigh for a crispy skin.

Ingredients:

2 boneless chicken thighs

2 tablespoon Chinese cooking wine – Hua Diao 花雕酒

1/2 teaspoon salt

Dash of pepper

1 tablespoon grated ginger

2 shallots, finely chopped

1 green onion, chopped

2 1/2 cup of brown rice

1/2 cup chicken broth

Sauce: (Combine all ingredients below to prepare the sauce)

8 teaspoons red pepper sauce (or Tabasco)

2 cloves garlic, minced

4 teaspoons ginger, grated

4 teaspoons lime juice

1 teaspoon sugar

Directions:

Remove bone from chicken thigh, dry with a paper towel.

Marinate the chicken with wine, salt and pepper for an hour.

Heat oil in a skillet over high heat. Place the chicken on the pan (skin side down), sear for couple minutes until the skin is browned. Then flip to the other side and cook until no longer pink and juices run clear. Let the chicken sit for 10 minutes before cutting into strips.

Meanwhile, heat oil in a skillet over high heat. Stir in ginger, scallions and shallots, cook until fragrant. Add brown rice and chicken broth. Cook until the rice absorbs all the chicken soup.

Serve chicken with the sauce over brown rice. I also like to dip the chicken in sweet soy sauce.

Chicken wings are loved by adults and kids alike, so it’s a good idea to have a few different recipes handy for preparation. These honey lemon wings burst with citrus aroma and a tangy sweetness that helps stimulate the appetite.

Ingredients:

10 frozen mid-joint chicken wings

1.5 tablespoons soy sauce

1 teaspoon white sugar

1/2 stick cane sugar or 2.5 tablespoon brown sugar

1 lemon

1.5 tablespoons honey

Directions:

Defrost chicken wings. Blanch chicken wings in large pot of boiling water for 20-30 seconds. This can remove some oil and the frozen smell/taste from the wings.

Heat oil over high heat in a skillet. Add chicken wings and cook until light brown.

Add soy sauce and cook over medium heat for 8 minutes.

Flip the chicken wings over to let the other side absorb the sauce. Cook for another 8 minutes and add sugar. Mix well and remove from pan.

Reserve two slice of lemons, then juice the rest of the lemon.

In a skillet/saucepan, bring the lemon juice and brown sugar to boil. When the sugar dissolves, add chicken wings, lemon slices and mix well. Cook until the sauce thickens.

Remove from heat. Transfer chicken wings to a bowl and mix with 1.5 tablespoon of honey before serving.

A Chinese takeout dish that can be made at home in less than 30 minute. This sweet and citrusy marinade is made with soy sauce, honey, orange juice and orange marmalade with the spice of ginger. The sauce clings on to the chicken pieces and adds a glaze with wonderful colors to the dish.

Ingredients:

1 chicken breast, cubed (about 3/4 lb)

3 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup orange juice

1/4 cup orange marmalade

1.5 tablespoon reduced-sodium soy sauce

1 tablespoon honey

1 tablespoon fresh ground ginger

Directions:

Season chicken with salt and pepper. Lightly coat the chicken with flour.

Heat oil in skillet over high heat. Stir in chicken pieces and cook for about 3-4 minutes on each side or until the meat turn brown on the outside. Remove from skillet.

In the same skillet, add orange juice, marmalade, soy sauce, ginger and honey. Bring to a boil and cook until the sauce thickened. Stir in chicken and and heat through. Sprinkle sesame seeds and green onion, for garnish.